POUR THE PERFECT PINT. HOW TO BOOST CUSTOMERS’ SPEND. 2025 FOOD TRENDS
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Bar & Kitchen is published by Made by Sonder Ltd on behalf of Unitas Wholesale Ltd. All rights reserved. Reproduction in whole or part prohibited without permission. All information was correct at time of going to press. The magazine is printed in the UK by IMA Group using sustainable sources. To make a contribution to the magazine, please email editor@ barandkitchenmagazine.com
Welcome.
It might not feel like it just yet (sun, where are you?!) but spring is on its way. Are you ready for it? To help brush away the wintery cobwebs and welcome the new season, we’ve put together a jam-packed magazine with plenty of fresh ideas for the upcoming events.
Roasts, eggs and family get-togethers can only mean one thing – it’s Easter time! If you’re lean on ideas to attract new customers, head to page 18. Our guide also features the May and August bank holidays so you can start planning your best ones yet. Father’s Day will be here before we know it too, so look at page 26 to find out how gift cards and free cookies can boost your trade for dads.
In the first of our new series, we’re going behind the scenes at one of our fantastic suppliers on page 30. This time it’s the family-run Royal Swinkels brewery, whose Master Brewer Emiel Hendrikx shares the company’s fascinating history and how they’re making their processes and products more sustainable.
And don’t forget to enter our Feed Your Eyes competition and tell your team about it – every issue we give away three £50 vouchers for the best starter, main and dessert. Find out how to enter on page 42. It’s super simple!
Laura Rowell Trade Marketing Manager
Are you following us on social media yet? Follow us on X and Instagram for special offers from brands, product recommendations and inspiring stories
“We’re looking forward to welcoming more culinary teams to join us in the kitchen from our operator groups and we’ll have loads of delicious ideas to share from the new Unilever Food Solutions Future Menu Trends Report"
James Brown, Head of Culinary UK & NI, Unilever Food Solutions
“We’ll continue our quest for excellence in every dish we create. We’re at a good level but won’t be happy until we have the best possible quality every time. That will mean creating fantastic food with fresh, seasonal and local ingredients that delight our residents”
Graham Aimson, Group Senior Chef at Hillcroft Nursing Homes in Lancashire
In good company
What will your main focus be this summer?
“I lived in England when I was at Reading University and loved my time there. I had a regular ‘local’ and absolutely love the culture. It would make me so proud if we could grow in the UK and see our great Continental beers in lots of pubs and bars this summer”
Stijn Swinkels, Chief New Business Development Officer at Royal Swinkels brewery
“We’ll have updated our letting rooms with new bathrooms, added banquette-style seating and traditional fireplace features in our dining area and will have a revamped menu with pie sales for takeaway or delivery”
Michelle (and Matt) Birtley, at the Queens Arms in Litton,
Yorkshire Dales
11 What’s new… the latest products you need to know about
14 3 recipes, 3 ways… new seasonal ideas with drinks pairings
25 Scrap hacks… never throw milk away again with our smart tips
08 Calendar and trends… key dates for spring and hot trends for 2025
18 Bank Holiday guide… fresh ideas to bring in customers
22 Bar Watch… perfect your pour, bartender faves and a spicy cocktail
26 Father’s Day… how to boost footfall plus a care home tells us its plans
30 Inside the... we go behind the scenes at Royal Swinkels brewery
36 Chef interview… chef Becky talks about her passion for pastry
38 Development chef… Unilever’s James shares all on this alternative career
42 Feed your eyes… who are this issue’s winners?
“I love surprising guests with new pastry dishes that raise eyebrows. Something completely different or a traditional recipe with a twist such as a mousse or cheesecake elevated with a mirror glaze or chocolate spray. Bar & Kitchen gives me inspiration to create something beautifully delicate and unique or see another chef’s idea… and adapt it”
Becky Marshman, Group Head Pastry Chef at BaxterStorey
Fancy your own chances at winning a £50 Amazon voucher? Share a photo of your best dish on Instagram with the #FeedYourEyes and tag @barkitchenmag
See page 42
KEY DATES
IN FULL BLOOM...
Add these spring dates to your calendar to draw in customers with seasonal highlights
18-21 APR
Easter
Families and friends flock to pubs and restaurants over Easter, whether it’s a few drinks to toast a long weekend or a wholesome roast dinner. Create a set menu that sings spring with traditional favourites like lamb but add a twist by spicing your meat Mediterranean style and layer cream and fruit to make a hot cross bun trifle. Boost the weekend with a wine pairing or Easter-themed cocktails and mocktails.
may-jun
Start Here
5 may & 26 MAY
spring Bank Holidays
Bank holidays call for celebration. And when the weather is on your side, it’s likely crowds will come along. So if you have an outdoor space, make sure it’s tidy and ready for revellers. Customers will love additions like live music, happy hour or a light-hearted pub quiz. Sweeten the long weekend with sharing platters that are perfect for grazing or BBQ-inspired specials. Keep things flowing with pitcher deals, as who doesn’t love a jug of Pimms?
Add a touch of family fun with a kids’ craft corner or lawn games. Boost your bank holiday profits with tips on page 19.
6 JUN
National Fish & Chip Day
Celebrate another classic by hosting a ‘chippy’ night with just that on the menu. Pick your fish, the perfect potato and a crispy batter with sides like mushy peas, curry sauce and a bread roll. Price up a deal with a drink and don’t forget to spread the news on socials.
Father’s Day
Make fathers feel like the main man. Dish up a hearty breakfast, the ultimate steak dinner or stack up their dream burger. Boost bookings by adding a small gift, like a personalised card or a pint and pud on the house.
Find more ways to honour dads on page 26
TRENDS WATCH
What needs to be on your radar in 2025?
We speak to trends expert Jill Livesey, Managing Director at Lumina Intelligence & MCA, to get the lowdown
ADD MORE TO YOUR COFFEE
Your standard coffees – latte, flat white, cappuccino – aren’t going anywhere but customers are looking for ways to sneak some health points into their morning cup. Jill shares: “Healthy coffee, which offers more, is something to watch out for. The coffee category is being revolutionised with health-enhancing ingredients such as matcha, turmeric and mushrooms which are now mainstream ingredients appearing in UK coffee shops.” If your customers are keen, look for matcha and turmeric powder blends which can be added to the popular hot drink.
THE TWO HOTTEST WORLD CUISINES
Need menu inspiration for 2025?
Celebrate beers and dads on page 26
This is a great opportunity to upsell your lagers, ales and IPAs. Why not spotlight a local brew? Or offer a day of limited deals on your bestsellers? You could even create a tasting board with five quarter-pints so punters can sample something different.
According to Jill, two on-trend cuisines right now are West African and Basque (in northern Spain). Two West African restaurants in London won Michelin stars last year and dishes from the area are now appearing on mainstream menus. If West African food interests you, start with groundnut chicken stew or spicy jollof rice. The most popular dishes from the Basque Country are the legendary cheesecake, salt cod and tuna stews. Use your specials board to test them out on customers!
SPOTLIGHT ON HEALTH
“Healthy eating has moved on from fad diets and counting calories. The movement away from ultra processed food is gaining momentum and we continue to abstain from alcohol and focus on our gut health,” shares Jill. What does this mean for your menu? Look for products such as bone broths (use in soups, sauces and risottos) and fermented dairy products such as quality cottage cheese – its high protein, low fat benefits are raising the profile of this once retro food. Offer with jacket potatoes and salads.
Source: Lumina Intelligence UK, Menu and Food Trends Report, Dec 2024.
Cleaner than clean
Sick of having to give your lipstick-marked glasses a hand-wash after they’ve been in the dishwasher? Then try this. From the makers of Finish, the Quantum Professional range has been developed for commercial dishwashers, delivering professional-grade cleaning in 1- to 5-minute cycles. It effectively tackles the toughest kitchen grease and stains, including the top five common kitchen stains – lipstick, tea, egg yolk, minced meat and wine*. It delivers all you need in one wash, with consistent results across all water conditions and cycle lengths. Impress customers with 5-star tableware to boost your reputation.
*Conditional of product format
INDUSTRY
What’s new?
The latest news and exciting products in Out of Home
Treat your customers with Pepsi’s new indulgent cola duo
Is Pepsi a favourite with your customers? If so, then look this way! Pepsi has launched a new range of zero sugar colas that offer a unique drinking experience. Available in two irresistible flavours –Strawberries ‘N’ Cream and Cream Soda – these are sure to catch customers’ attention. The new lines will provide the ultimate treat when the sweet cravings hit. Available in 500ml bottles and 330ml cans from your local wholesaler.
The new variant from Tango’s successful Editions range has arrived
If you’re looking for a new drink to excite customers, try this new Tango line. Strawberry Smash is a great tasting explosion of strawberry and pineapple flavours. The eye-catching packaging is sure to gain attention in the 330ml can and 500ml bottle formats. Plus, it’s sugar-free, widening its appeal. You have to be quick, though – this Editions line is only available for 12 months from February 2025.
Introducing the perfect time, labour and energy saver sauces…
In need of smart shortcuts in your kitchen? Premier Foods has launched three new lines in its popular Sharwood’s and Homepride ranges which will save you valuable time and provide maximum flavour. Perfect for cost sector settings and beyond, Sharwood’s Katsu Curry and Thai Sweet Chilli along with Homepride Tomato Everything are going to jump on to your must-buy list. The sauces not only deliver authentic flavours, they’re also nutritious – low in fat, fortified with vitamin D and a source of fibre, plus they’re suitable for vegan and gluten-free diets.
Premium alcohol-free wines for any occasion
The growing popularity of low- and no-alcohol drinks can’t be ignored. A few 0.0% beers won’t cut it anymore, customers want more options. Alcohol-free wine has had a bad reputation for being very sweet but times are changing. We think customers will love Eisberg wines –expert winemakers carefully remove the alcohol from regular wine, ensuring each bottle remains true to its varietal character.
Eisberg Signature are easy-drinking wines for everyday moments, while Eisberg Selection is a premium wine range for toasting special occasions and enhancing dining experiences. Vegan-friendly and 0.0% alcohol, Eisberg wines deliver all the flavour and enjoyment without the alcohol.
How to support a neurodiverse team
The Licensed Trade Charity (LTC) has just brought out a Neurodiversity Support Guide to help you attract, support and retain neurodiverse talent. The free guide shares how you can improve communication in your team, tailor roles to suit people’s strengths, and it gives information on how flexible working can benefit people with neurodiversity. Download now to create a more inclusive team.
Get fit AND raise money for the industry
The winter season, with its indulgent dishes and chilling weather, takes its toll on our bodies. Are you ready to beat the bloat and challenge yourself this spring? Whether you’re a runner, cyclist, skydiver or you’re just eager to try something new, there is an event for you. Visit Hospitality Action’s website, the charity that offers advice and financial support to hospitality workers, for some inspiration. They put on special challenges each year (look out for the Summer Cycle Challenge in June) and also recommend events such as Great Run and Tough Mudder so you can have fun and help raise funds for this important cause.
3recipes 3 ways
Spring is in the air – add seasonal veg to your dishes to make the most of our homegrown produce
Cream of Parsnip Soup
Serves: 10 Skill rating: MEDIUM
Ingredients
50ml olive oil
250g onions, sliced
150g celery, sliced 150g leeks, sliced
• 500g parsnips, peeled and sliced, peelings kept to one side
• 2 bay leaves
• 800ml whole milk
• 50g KNORR Professional Vegetable Jelly Bouillon
• Oil for deep-frying
• Parsley oil, to garnish
Method
1. Heat the olive oil in a large saucepan, then sweat the sliced onion, celery and leeks until soft.
2. Stir in the parsnips, bay leaves, milk, 600ml water, KNORR Professional Vegetable Jelly Bouillon. Gently simmer until the vegetables are soft.
3. Blend the soup until it’s smooth, then season and keep hot.
4. Deep-fry the parsnip peelings and season.
5. Serve the soup, topping with parsnip crisps and a drizzle of parsley oil. Good, Better, best
pair with a fresh and fruity, medium bodied wine such as Casillero del Diablo Chardonnay
Keep things simple and serve the soup as it is without garnishes or with ready-made croutons and a swirl of cream.
Blanch fresh parsley, add to iced water then blend with hot double cream. Cool, then fold into whipped cream. Add a spoonful to the soup as a special garnish.
SCAN HERE
MAIN
Lamb Shank with Pearl Barley and Spring Vegetables
Serves: 10 Skill rating: EASY
Ingredients
• 25g Bisto Vegetable Bouillon Paste
• 30ml vegetable oil
• 10 lamb shanks
• 100g pearl barley
• 2 sprigs of fresh thyme
2 sprigs of fresh rosemary
375g carrots, roughly chopped
5 baby leeks, chopped into 2cm pieces
375g onions, quartered
75g Bisto Gravy Granules (or enough to thicken)
Method
1. Preheat the oven to 150C. Mix the Bisto Vegetable Bouillon Paste and 750ml boiling water, then place to one side.
2. Heat the oil in a frying pan; add the lamb shanks, turning occasionally, until golden brown on all sides.
3. Place the lamb shanks into a large casserole or ovenproof
dish with a lid and add the barley, Bouillon and herbs.
4. Cover and cook in the oven for 1½ hours.
5. Remove from the oven, add the vegetables and a little more water if needed, then return it to the oven for another hour.
6. Check that the lamb is moist and almost falling off the bone. If you think that it’s not quite ready, return to the oven for another 15 mins and check again.
7. Remove the lamb shanks and keep warm.
8. Place the casserole dish on the stove and bring the liquid and vegetables to the boil, then stir in enough Bisto Gravy Granules until the sauce just starts to thicken.
9. Adjust the seasoning with a little black pepper and serve with mashed potato.
pair with Casillero del Diablo Merlot. The red and black fruits are a perfect match for lamb
If you can’t source baby leeks, use regular ones or leave them out and increase the amount of onions and carrots.
Upgrade your sides and serve with a rich buttery mash flavoured with finely chopped parsley and roasted garlic.
Ingredients
• 450g ricotta
750g silken tofu
50g caster sugar
20g espresso powder
400g sponge fingers
200g KitKat® Sauce plus 100g for garnish
• 100g granola
• 100g blueberries
• 100g raspberries
Method
1. Place the ricotta, tofu, and sugar in a blender and blitz until smooth then pour into a bowl, cover, then chill until needed.
2. Whisk the espresso powder into 300ml boiling water then allow to cool.
3. Dip the sponge fingers into the cooled coffee mix and place into the bottom of the serving dishes, breaking up as needed.
4. Divide the ‘cream’ mixture in half – one bowl for the first layer, one for the second. For the first layer, divide one bowl of ‘cream’ between the dishes, then squeeze in 10g KitKat® Sauce around the edge and sprinkle on 5g granola.
5. Repeat the process with the rest of the cream, sauce and granola then chill for 1 hour.
6. Remove the dishes from the fridge and garnish with berries and a drizzle of KitKat® sauce.
pair with Casillero del Diablo Red Blend. Its dark chocolate notes will complement the tiramisu
Adapt it for cost sector – replace the espresso powder with cocoa or drinking chocolate. Make the tiramisu in a large dish and serve into bowls.
Make the dish cheaper – replace the granola with crushed biscuits and garnish with more biscuits instead of berries.
EASTER
Egg-citing Easter events
Turn your venue into a fun and family-friendly hub for this popular bank holiday. Try these tips, from elevating your roast dinner to the best way to engage kids
The ultimate roast
Make your roast dinner the talk of the town by focusing on quality ingredients like succulent, locally sourced meats and seasonal vegetables. Jazz up your dishes with unique twists like pistachiocrusted lamb or truffle cauliflower cheese. Don’t just serve a standard nut roast. Get creative with your veggie options by adding spice and sweet notes, then add a palate-pleasing wine-pairing suggestion for each dish. Want a really playful way to draw in the crowds? Offer unlimited roasties or gravy refills and shout it out on your socials.
Creating fun for everyone
Easter is the perfect time to attract families. So make it memorable by running fun events and giving diners a few added extras. Start with an Easter egg hunt – dotting treats throughout the venue or stashing chocolate across your outdoor space, if the sun is shining. You could also keep kids busy with biscuit decorating stations or a colouring competition and Easter-themed prizes.
Send out invites and special menus, including kidfriendly options, to encourage family bookings. For tables of four or more, give them a goodie bag filled with chocolate eggs to create a packaged experience which makes life easier for busy parents. When you foster a welcoming atmosphere and family-focused fun, you’ll become the go-to spot for celebrations.
the Bank holiday
Easter Blondies
Serves: 16 Skill rating: EASY
Ingredients
• 200g unsalted butter
• 200g Dr. Oetker 26%
White Chocolate
• 150g caster sugar
• 150g light brown sugar
• 3 medium eggs
• 1 tsp Dr. Oetker Madagascan
Vanilla Extract
• 200g plain flour
100g Dr. Oetker Professional
White Chocolate Chips
100g Dr. Oetker Professional
Milk Chocolate Chips
50g Dr. Oetker 72% Extra Dark Chocolate, broken into small pieces
• 60g chocolate mini eggs
holiday guide
Method
1. Preheat the oven to 190C. Grease and line a 10”x8” rectangle baking tin.
2. Melt the butter in a pan over a low heat. Remove from the heat and add Dr. Oetker 26% White Chocolate and the sugars. Stir until the chocolate is melted. If the mixture looks like it’s starting to separate, don’t worry it’ll come together once you add the eggs.
3. Pour the chocolate mixture into a bowl and leave to cool for 5-10 mins. Add the eggs and Dr. Oetker Madagascan Vanilla Extract and whisk on a high speed for 2-3 mins.
4. Fold in the flour until just combined and add the Dr. Oetker Professional White and Milk Chocolate Chips and fold through the mixture.
5. Pour the mixture into the prepared baking tin and smooth the top. Bake for 40-45 mins until golden brown on top. The edge of the blondie should be set and the centre slightly wobbly. Leave to cool in the tin.
6. When the blondies are cold, melt the Dr. Oetker 72% Extra Dark Chocolate. Drizzle the chocolate over the blondies and sprinkle over the chocolate eggs. Cut into 16 pieces. Keep in an airtight container for up to 5 days.
A double bank holiday boost
MAYWith two bank holidays this month, there’s plenty of opportunity to maximise your margins. From spotlighting soft drinks to lifting Sunday footfall and prepping for rainy weather, we’ve got you covered
Stunning soft drinks
Extra time off school means kids are more likely to visit venues with their parents over bank holiday weekends. That’s why families will be on the hunt for soft drinks that satisfy their little taste buds – especially traditional favourites on tap. But it’s not just children. The stats show that many adults heading out on Monday appear to avoid alcohol, meaning your soft-drink sales could jump by 37%1. Make sure you’ve got a strong and varied offering and your options are clearly displayed in bar fridges, as well as easy to find on your menus.
MAY
No more ‘Sunday scaries’
For those lucky enough to get the bank holidays off, not having to head to work puts people in a celebratory mood. That carefree feeling means both bank holiday Sundays and Mondays lead to sales uplifts, according to CGA by NIQ’s 2023 statistics, with both days seeing an average uplift in sales of 26%, relative to their equivalent weekdays the rest of the year. Spirits perform particularly well, with a massive upswing in sales of 53% on bank holiday Sundays. This presents an ideal opportunity to drive sales and engage customers.
Make sure to promote your bank holiday hours on social media, sharing any events you’re hosting or sports you’ll be showing and promote some enticing drink deals. Try offering a free mixer with every spirit order, discounting a local product or running a 2-for-1 during peak times to increase footfall.
Weather-proof your weekends
Let’s face it, when bank holidays roll around, the sunshine doesn’t always come out to play. But bad weather doesn’t have to mean bad sales. If you planned a BBQ but the outside seating seems like it might be rained off, you could set up a marquee or gazebo to protect outdoor diners. If it’s just a little chilly, blankets are a lovely touch that’ll keep customers comfortable.
When wind or rain look more threatening, make sure you’re ready to adapt with a cosy indoor alternative. Keep the energy high with entertainment like live music or a quiz to draw in the crowds. Getting creative with indoor and covered options can turn a rainy day into a profitable one.
august
Kick off sizzling summer plans
Although it’s a little way off, this gives you plenty of time to prep for the August bank holiday so you can organise engaging events that’ll drive sales and bring in customers all day long
With the summer heat (hopefully) lingering, it’s the perfect time to host a BBQ. Planning your menu in advance will ensure everything goes smoothly and you can source the right ingredients. Offer crowd-pleasers like grilled meats, veggie skewers and a standout dish like our buffalo corn. Going all out with a theme, like American or Mexican, to match the dish will give your venue a point of difference too. Extend the fun into the evening with cocktails, serving refreshing and shareable drinks like mojito pitchers, spritzes or sangria. To keep the vibes going, add in entertainment like singers or a DJ and garden games to create a memorable day that stretches long into the night.
Mahiki Vice
Ingredients
50ml Mahiki White Spiced
25ml nectarine aperitif
15ml vanilla syrup
20ml lemon juice
4 raspberries, to garnish
Spicy Buffalo Corn
Serves: 4 Skill rating: EASY
Ingredients
• 4 corn on the cobs
• 2 tbsp olive oil
• 40g unsalted butter, melted
• 3 tbsp FRANK’S RedHot® Original Cayenne Pepper Sauce
• 2 tbsp mayonnaise
• 60g blue cheese, crumbled
• 2 tbsp chives, chopped
Method
1. Preheat the grill to a high heat or fire up the BBQ.
2. Rub the corn on the cobs with the olive oil and transfer to a
Tiki 43
Ingredients
40ml Licor 43 Original
20ml espresso
20ml fresh orange juice
15ml fresh lemon juice
10ml overproof Jamaican rum
Pink Spritz
Ingredients
60ml Schweppes
Russchian Pink Soda
90ml rosé wine
30ml pink grapefruit juice
Slice of pink grapefruit, to garnish
lined baking tray. Place under the grill for 10 mins, turning every few minutes until the corn is blistered and juicy. Alternatively, cook on a hot BBQ for 5-8 mins, turning, until lightly charred.
3. Combine the melted butter, FRANK’S RedHot® Original Cayenne Pepper Sauce and mayonnaise and drizzle over the hot cobs.
4. Scatter with the crumbled blue cheese and chopped chives, and serve immediately.
SCAN HERE FOR RECIPES
SCAN HERE
Bar WATCH
1 2 3 4 5 6
Training
The Perfect Pour…
… and why getting it right could mean a 10% uplift in sales and cut wastage by 11% on every keg. Chemisphere International Draught Master Allan Stevenson shares his six headline tips to reduce loss and maximise profits.
Make sure your bar staff understand the provenance of the pint they’re pulling, its tasting notes, ABV and how to pour it. Add info to the bar clip so they can educate customers with authority.
Keep it clean
Is your glassware spotless with branding matching the beer? They’re factors that add to the customer experience, the theatre and the wait before their first ‘wow moment’ sip.
Make it a ritual
This is as important as flavour and appearance. Customers want a truly golden, dark or black beer with a good level of foam, served on pristine beer mats with a matching logo, along with a smile and friendly chat.
Get the temperature right
Different beers are brewed using different processes, so have to be served differently. A pale ale is often best served from the fridge at 6-8C but a more traditional ale retains its characteristic hoppy and malty notes best between 10 and 13C.
Foam is good
Too little tilt and you’ll have too much of a head. Too much and you’ll have virtually none. That’s not a good thing because the foam enhances the flavour, softens the palate and insulates the beer from air and oxidation so it stays carbonated with body and temperature.
The North South divide
Northern and Midland real ales are dispensed with a sparkler using a long spout. The glass is held upright with the sparkler on the base of the glass for the entire pour to create a creamy head.
Beers brewed south of Burton have a looser foam created by tilting at 45° so the beer hits the middle of the glass on the side. At halfway, slowly tilt the glass vertically and pour the remaining beer into the centre to create a 2-3cm head.
C Clarity All beer, lager and cider should be clear
H Head Foam protects the liquid from infection, retains CO2 and enhances flavour, aroma and mouthfeel
STTAAmount 95% liquid beer – so a 5% head –is the legal UK minimum
Temperature Extra cold products 2-4C, cold products <5C, standard products 6-8C, cask products 10-15C
Taste Beer should have balance between the sweetness from the malt to the bitterness from the hops with no off flavours
Smell Every beer should have a good bready, malty smell with floral tones
Did you know?
Average tap wastage is £1,900 p/a and 95% of that is down to poor pouring, hygiene or glassware. Of the 88 pints in a keg, you could be throwing 11% down the drain. Training brings between a seven and 10% uplift in sales.
3 to try...
impress customers with these Eisberg alcohol-free wines
Blanc de Blancs 0.0%
Offer this Chardonnay fizz for celebrations or alcohol-free bottomless brunch.
Pinot Noir 0.0%
A complex red for serious wine lovers with soft spice and oak notes.
Spicy Margarita
Serves: 1 Skill rating: EASY
Ingredients
• Lime slice, to garnish
• Tajín Seasoning, for rim
• 4 seedless jalapeño slices
• 60ml PATRÓN Reposado
• 30ml fresh lime juice
• 30ml agave syrup
Method
Swipe the glass rim with lime then dip in Tajín. Muddle 3 jalapeños in a shaker. Add PATRÓN Reposado, lime juice, agave and ice, then shake. Strain into the glass. Garnish with lime and jalapeño slice.
Pinot Grigio 0.0%
This ever-popular grape brings crisp green apple and fresh citrus flavours.
Hendo’s Have you tried these yet? A soya and potato spicy snack with the flavour of Henderson’s Relish. Perfect with a pint.
What’s
on your bar?
Michelle Birtley
“We’re a privately owned country pub in the middle of nowhere so we rely on a mix of walkers, families and locals. It’s warm and cosy so we focus on hearty, traditional food. We also have an award-winning brewery on-site.”
Desert island drink? Being smack bang in the middle of the Dales, it would have to be Yorkshire Tea.
Customer favourite?
The exclusive 3.4% Queens Ale by our own Lamb Brewing Company (Litton Ales, Milds and Bitters) based on an historic local Tetley’s recipe.
Most verstaile soft drink? Fever Tree tonics elevate any short.
Your best tips for upselling?
We’ll always ask if people want ‘one fer road or one yer came fer’ and because of our location and the fact that people expect certain things from a very rural pub and its team, it goes down very well.
Does provenance matter?
Our on-site brewery’s beers are an attraction in their own right. We use the pale ale in our Litton Dale Lamb Pie which makes it doubly local.
Owner of the Queens Arms, Litton in the Yorkshire Dales
SCAN HERE
Time-saving sauce
Whip up a white sauce to save for later. Make a roux, cook out for a few mins before slowly pouring in milk. Add cheese, pesto or mustard and freeze to use in lasagnes, pies or gratins.
Brunch dishes
Milk is ideal in all types of pancake batter, thinning it, while adding richness. You can also mix it with eggs and dip brioche in to make a luxurious French toast or simply blend it in a breakfast smoothie.
Milk hacks scrap
Try these four simple ways to use up excess milk
Delicious desserts
Leftover milk is perfect for desserts like panna cotta and crème brûlée. Or you could whisk eggs and sugar then add warmed milk and cream to pour over bread and butter pudding.
Roast with the most
Elevate the extras on your roast dinner with excess milk. Use it in Yorkshire pudding batter or add white sauce to cooked, sliced leeks with mustard and cheddar for a cheesy veg side.
How
to keep fresh Father’s Day
Get creative to make Dad’s day unforgettable with ideas that’ll keep customers coming back
Cheers to beers
What a wonderful coincidence. This year, Father’s Day happens to fall on National Beer Day – so why not boost celebrations with curated beer flights? Pick a selection of local craft brews or a range of flavours and strengths to suit different tastes. This feels interactive as dads and their families explore new drinks together whilst getting a taste of your venue’s beverage range and expertise. For non-drinkers, a chance to sample your alcohol-free selection could even tempt total newcomers. If you want to show off your flavour knowledge, serve them alongside complementary small snacks to suit more speedy celebrations. Promote this fun idea on social media to draw in bookings and make your outlet the go-to spot for dads who love a pint.
Combo burgers and bakes
Offering a meal and drink deal is a clever way to draw in customers looking to celebrate. Serve up a mouthwatering burger, paired with a refreshing drink, at a discounted price for dads. You could even take it a step further and surprise them with a free, freshly baked cookie on the side – because what’s better than a sweet treat to end the meal? With a recipe for a delicious burger and a melt-in-your-mouth cookie in hand, you’ll be ready to serve up an experience that’s tasty and memorable. Plus it’s a neatly-packaged way for customers to show their appreciation without panicking about a present.
Serve beer flights alongside complementary small snacks to suit more speedy celebrations
Hazelnut
& YORKIE®
Chunk Cookies
Makes: 30 Skill rating: MEDIUM
Ingredients
225g buttery baking spread
225g caster sugar
175g Carnation Original Drizzle or Carnation Condensed Milk
350g self-raising flour
2x46g YORKIE® bars, chopped into chunks
• 100g hazelnuts, roasted and chopped
Method
Braised Pork Topped Burger
Makes: 10 Skill rating: MEDIUM
Ingredients
10ml oil
• 2 onions, peeled and diced
• 2 cloves garlic, crushed
• 1 tbsp smoked paprika
1. In a large bowl, cream the buttery baking spread, sugar and Carnation Original Drizzle or Carnation Condensed Milk until pale. Mix in the flour and then work in the YORKIE® chocolate and the nuts.
2. Divide the dough in half and place each in a square of cling film. Roll into two thick sausage shapes. Chill well.
3. When ready to bake, preheat the oven to 180C. Peel off the cling film, cut off thick slices, and bake on baking parchment-lined trays (spaced well apart) for about 15 mins or until golden brown at the edges, but still a little soft. Leave on the trays until cool then store in an airtight container.
• ½ tsp cayenne pepper
• ½ tbsp dried thyme leaves
• 350ml water
• 15g Bisto Gravy Granules
• 125ml tomato ketchup
Method
1.5kg boneless pork shoulder
• ½ tsp cracked black pepper
• 10 burgers
• 10 buns
• 100ml mayonnaise
• 150g baby gem
• 10 tomato slices
• Gherkin slices to garnish (optional)
1. Heat the oven to 170C. Heat the oil in a pan and cook the onions and garlic for 2 mins.
2. Add the smoked paprika, cayenne pepper, and thyme leaves, and cook for a further 2 mins. Add the water, bring to the boil, whisk in the Bisto Gravy Granules and tomato ketchup, and simmer for 5 mins.
3. Place the pork shoulder into a deep roasting tin and season with pepper. Pour the sauce over the pork, cover, and braise for 3½-4 hrs, until the meat is very tender.
4. Once cooked, remove the pork from the oven and allow to cool. Shred the meat and return to the sauce. Then portion and chill. This can be then reheated to order, 75-100g per portion.
5. Cook the burgers on a griddle 3-4 mins each side or until cooked through and juices run clear. Reheat the pork.
6. Toast the bun, then place a thin layer of mayonnaise on the bottom half. Top with baby gem, and sliced tomato. Then the beef burger and pulled pork. Add the bun top to the build and garnish with gherkin slices held in place with a skewer.
SCAN HERE
SCAN HERE
WinWin
A buzz that boosts bookings
Drum up excitement ahead of Father’s Day by running a social media competition. Offer a tempting prize of a meal for four and ask entrants to tag their friends in the comments for a chance to win.
The likes and shares increase visibility for your venue, helping you to reach brand-new audiences. A runner’s-up prize, like 10% off Father’s Day food will mean even more people want to get involved. Let it run for a week or two, regularly reposting to keep it top of people’s minds, then do a big announcement before the big day, to keep your followers engaged.
88% increase in hospitality gift cards sold for Father’s Day
Source: Zonal & Toggle. 2023.
Dad’s day, dad’s way
It may seem clichéd, but fathers are famously tricky to buy for. So help your customers solve the dad dilemma by promoting gift cards. They’re a thoughtful present idea that gives dads more flexibility and brings future business to your venue. Encourage diners to pick one up during their visit or set up an eye-catching display at the checkout, complete with branded Father’s Day cards, to remind customers to grab one before they leave. Don’t forget to highlight the idea on social too. You could even add a small bonus, like a free drink voucher, to sweeten the deal. This way, you’re not just helping customers find the perfect gift – you’re creating opportunities for repeat business and long-term loyalty.
Know your audience
It’s the starting point for a successful Father’s Day, says Graham Aimson
Graham is Group Senior Chef, covering six Hillcroft Nursing Homes in Lancashire, devising fresh and nutritional menus for 260 care home residents
With 30 years’ experience of everything from hotel fine dining to award-winning pie-making at Morecambe Football Club, the audience has never been more important than it is in the care sector role he joined three years ago. Follow his tips for a fabulous Father’s Day...
Do your homework
“Although most men are simple creatures and easy to please food-wise, you must know your audience to make it an extra special day,” insists Graham. Start working with the care team from the start of May to plan your menus and ensure dads with Alzheimer’s and dementia are included in the celebration.
with nutmeg and our guests grin from ear to ear as they eat it. Bread and butter pudding and sticky toffee are also winners because they’re wonderfully stodgy, full of nutrients and calories and a reminder of times past.”
… fresh and colourful
“When I started, we were using frozen fish cakes and sausage rolls but for a few pence more you can make them fresh… and there’s no comparison,” adds Graham.
“Buffets are a good way of encouraging residents to pick and snack on high-calorie items. We often include a cheese board and pair it with a nice beer or wine to create a fun party atmosphere.”
Buffets are a good way of encouraging residents to pick and snack on high-calorie items
He adds: “It might mean creating a menu with bright, colourful dishes from their younger years like prawn cocktail. We made liver and bacon at one home and it went down a storm but in another it wasn’t popular at all, so do your research in advance.”
Keep it traditional Graham says: “You can’t go wrong with the strong, savoury flavours of steak pie, sausages and mash with gravy, roast beef or the crunch of fish and chips. It can be in its natural form or texture modified for dads struggling to swallow – these days our blended meals are incredible.
“The same goes for puddings. Our rice pudding is baked all day in the oven
Shout about it!
The biggest barrier to a fab Father’s Day event is if no one knows about it. Make sure carers and families get the date in their diary, and build anticipation.
Ask dads and their families what they’d like to do. If they’re short on ideas, organise a sporting memories session where staff or families bring in old football and cricket programmes or pictures to spark a conversation.
Graham says: “We’ve had bands playing war-time hits, magicians, even alpacas as part of a sensory experience. It was great fun even though they had to get in a lift.
“It’s a great chance to combine muchloved dishes with different fun ideas that will get the dads reminiscing.”
The brewery
A Dutch brewery selling 300 different beers in 150 countries is set to bring a taste of the Continent to your bars and shops. We decided to pay a visit
The Master Brewer
Ask Master Brewer Emiel Hendrikx why he loves his job and there’s no hesitation: “It’s passion, art, creativity, science and experience coming together in a glass”
He started at Swinkels 24 years ago as a food science graduate student before earning a brewing and distilling degree from Heriot-Watt University Edinburgh – and is now almost part of the family.
It’s a large family, too. An eighth-generation member of the Swinkels is just about to continue the quest for great beer that’s been happening near Eindhoven in the south of the Netherlands since 1680.
He or she will learn the basics and the values at the heart of the firm’s four Dutch and three Belgian breweries – along with sustainability, quality, innovation and growing a people-first culture – that make the product near to perfection in a glass.
Emiel loves the painstaking effort that goes into creating the perfect beer. “It’s hard work always striving for more but I’m the luckiest man in the world. I love my job and work as part
of a fantastic team who all want perfection. “The downside of that is that after every beer we taste we’re always thinking, ‘How could we do it better next time?’”
Emiel has been at the forefront of Swinkels’ Research and Development for a decade. He is regarded as one of the best tasters, driven by the family’s desire for everyone from its brewers to warehouse crew to “be curious”.
That curiosity and innovation are critical in the constant quest for quality, underlined by seventh-generation Chief New Business Development Officer Stijn Swinkels.
“We are a large independent business, but we remain a small family operation in the way we collaborate and grow partnerships to create good beers,” he says. “I lived in England for four years when I was at university, so it would make me proud to have our brand in lots of bars there.”
The tour
The first thing visitors notice at Royal Swinkels’ Lieshout brewery is the people. Or lack of them… thanks to technology
The ones they do see are usually smiling as they program the technology that re-labels, cleans, sorts, fills and packages bottles and cans along the various stages of the 60-acre site in a blur of technology.
Although the skilled artisan element of brewing dominates the start of each Swinkels beer’s life, the systems used to get it ready for customers are cutting-edge.
Let’s take a look…
Innovation
A 0.0% brewing installation for alcohol-free and low-alcohol beer takes pride of place in a corner of the brewery. The Fenix project enables Swinkels to brew a new alcohol-free Bavaria beer that foams, smells and tastes like an alcoholic pilsner.
It uses a unique and secret alcohol recipe followed by thermal de-alcoholisation that removes it at a very low temperature, keeping the characteristic pilsner aroma and taste.
The recipe for perfect beer starts with the highest quality of water, malt, hops and yeast… with science, craftsmanship and passion also required
The malthouse
Opened in 1939 and arguably the most critical element of the brewery, it has grown a reputation for sourcing and using only the best continental malts and barley, mainly from Northern France. Pure mineral water, pumped 200 metres up from one of the 20 water wells on site, combined with barley malts, yeast cultivated exclusively for the Swinkels family and carefully chosen hop varieties, all feed into the firm’s hallmark beers.
Emiel says: “The recipe for the perfect beer starts with only the highest quality of water, malt, hops and yeast… with science, craftsmanship and passion also required.”
Pilot brewery
Emiel and the team constantly monitor trends to find inspiration from other sources. They use their pilot brewery to experiment with small 100-litre batches to try new ideas and look for that “rough diamond” that could create that elusive perfection in every drop.
The small-scale brewhouse allows for fermentation and maturation of a healthy fresh green beer. Emiel says: “This is the moment when we finesse the brew so it gets its identity, and we can see if it’s going to be something or not.”
Lieshout is unique in having its own malthouse, the tenth largest in the world with 60 employees. It has more than 1,000 customers in 50 countries who love the quality of its 405,000 metric tonnes of malt produced every year
The brewery continued...
Sensory area
Once the small batches are produced on a larger scale, they face their sternest test. The purpose-built sensory room (above) is where the brew’s taste, appearance, bitterness and colour are tested by the eyes and palates of trained panellists. They mark its profile in five strict areas – anything below 75% isn’t getting anywhere near your bar.
Sustainability
Generations of Swinkels have passed the baton to future generations by looking after their local communities and the planet. They’re aiming to have net zero operations by 2050.
From the agricultural raw materials and packaging they use to water consumption, cutting waste and exploring renewable energy, every aspect of the operation has the circular economy at its heart.
Spent grains from the process go to animal feed and to make plant-based milk, while waste water is pumped back into a nearby canal to improve its quality with any excess used to irrigate neighbouring farmers’ fields.
The Swinkels timeline
The first records of a brewery on the current site in Lieshout were followed in 1719 by the first mention of the Swinkels family
1680
Returns
Empty returnable bottles – bars in the Benelux area are incentivised to return them – are washed in soaking baths and their labels removed before being cleaned and flushed with fresh water.
Up to 60,000 bottles an hour undergo camera inspection, with any damaged ones instantly removed. Kegs that pass the same stringent checks are moved by a pre-programmed robot onto an upward washing jet capable of sluicing 320 an hour.
Laser-guided
A fleet of 32 laser-guided trucks (automated guided vehicles) brings the empty crates to the line and take full cases from it to the warehouse. When batteries run low, they return to their charging stations.
Six automated canning lines check, wash and prepare more than half a million cans every hour, and any with imperfections or not cleaned to their original state are removed and recycled.
Pressuriser
From there, the empties are filled and their ends closed before going to a pressuriser capable of testing 90,000 an hour – the slightest leak means the end for a punctured can.
A state-of-the-art pallet storage stretch hood machine then prepares bespoke combinations of on- or off-trade packs in seconds, ready for warehouse and despatch.
A new brewhouse still operational today is launched. Four years later, it’s followed by a malthouse in Lieshout for greater control over the quality of the important raw material
1935
Brothers Frans, Piet and Jan Swinkels launch a new brewery under the Gebroeders Swinkels name and introduce a new low fermentation brewing method for brewing pilsner
1924
Partnership begins with the De Koningshoeven brewery, where Trappist monks create the famous La Trappe beer
1999
THE BEERS
3.4 Bavaria Lager – kegs for on-trade and 440ml cans for off-trade
A dry and crisp, all-malt lager brewed using special yeast from Bavaria.
Crystal clear and light golden, it’s smooth with a hoppy bitterness and super refreshing taste that suggests a higher ABV.
Emiel says: “This is a very versatile and balanced beer perfect for late afternoons with snacks, pizza, burgers or salads. It’s not overwhelming and has a lovely foam that sits on the glass.”
5% Bavaria Premium Pilsner –kegs for on-trade exclusive
More complex, more flavour and a little more bitter, this is a sophisticated drink with citrus, flower and spicy notes made using classic Noble German hops harvested every year in September.
Emiel says: “The Pilsner is a more outspoken but perfectly balanced beer best paired with pasta, sausages and cheeses. It has a very pure taste with bite and a distinctive smell unique to our brewery.”
A new superior pilsner, Swinckels, is launched to celebrate the seventh generation of the family
3.9 Fruitage (Rodenbach Brewery) –kegs, bottles and cans
As spring slides into summer, this top fermenting sour, made slightly sweeter with juices to create Rodenbach’s signature cherry taste and intense colour, occupies the middle ground before cider. Perfect with ice cubes and a slice of lemon, it’s popular with all, but especially women aged 18 to 35.
Emiel says: “It’s a refreshing beer on its own as the sun sets or with ice cream, cheeses… in fact, any dessert.”
5.5% New England Juicy Lucy IPA (Uiltje Brewing Co) – kegs, bottles and cans
Hops, subtle sweetness and rounded but not bitter, Swinkels’ US-inspired sister brewer uses different grains to soften the profile to allow the hops to come through clearly in a tropical, citrus explosion.
Emiel says: “This is a cool beer that just loves to cut through spicy food –from Thai, nduja sausages and curry, to the anchovies and garlic of Italian cuisine. It’s feisty on its own, too.”
Bavaria Brewery celebrates its 300-year anniversary, receives the Royal seal of approval and changes its name to Royal Swinkels Family Brewers
The Habesha brewery opens in Ethiopia, supported by 8,000 local shareholders
The firm is renamed simply as Royal Swinkels
The Uiltje Brewing Company joins the family to bring fun and modern craft beers to the portfolio
Game, set & match
Becky Marshman endured a ‘baptism of fire’ in a top London kitchen and has cooked for royalty – but she’s happiest creating afternoon teas with a difference as Group Head Pastry Chef at BaxterStorey
When did it all begin for you?
Almost 20 years ago I joined a small catering company near my Surrey home doing bits and pieces at weekends. I loved it, and three years later started an apprenticeship through Westminster Kingsway College. I was in the main kitchen at Rules Covent Garden which specialises in classic game. I was in the butchery and there was, shall we say, a bit of shouting. It was an eye-opening experience.
It didn’t put you off, though?
No. That and a spell at the Hilton in Park Lane gave me different experiences and toughened me up. I finished my apprenticeship and qualified at a Michelin-starred restaurant. It was intense and great for learning. I then moved to Claridge’s but was offered a chance to go the States to be in a TV show called Chef Race for a chance of winning $100,000. I got to fish in Colorado and barbecue in Tennessee, but missed out on the prize by one dish.
When did you discover your true passion?
I came back from the States and eventually started as pastry chef at the All England Club at Wimbledon, looking after afternoon tea. I met Prince William and Kate and we looked after Roger Federer and Andy Murray… but their strict carb diets meant they couldn’t try my pastries. Working at Wimbledon ignited my passion for pastries and led me into the private sector where I’m now Group Head Pastry Chef at BaxterStorey heading up a team of
chefs looking after two corporate clients from fine dining to afternoon teas. No day is the same in corporate… it’s like a hotel without rooms.
What’s your cooking style?
I want to make amazing tasting, delicate, elegant and creative pastry dishes that also surprise and delight guests. I think food should be fun, so what it looks like is crucial. I like to try different things, so a different less traditional take on a Victoria sandwich might be to go for almond sponge, whipped white chocolate ganache and quince jam. I like to do things differently, maybe elevating a mousse or cheesecake with a mirror glaze or chocolate spray. My 24 Carrot Bar cake is, I hope, a good example of food looking and tasting good.
How does Bar & Kitchen magazine help you?
I always look forward to it arriving. First, I flick through it to see if there are any new or existing products I might be able to use, and then I revisit the recipes to see how I might be able to adapt them to make them my own.
The magazine is a brilliant platform for chefs and bar owners to share ideas and to get to know what is trending or about to trend in the industry. I’m not sure there’s another magazine quite like it.
Would you recommend entering the Feed Your Eyes competition?
Absolutely. On a personal level, I was thrilled to win because for me it’s all about inspiring chefs to create great tasting food that looks brilliant too. It meant I could share a recipe that I’ve made my own so it’s great publicity for me and the company, but it’s also about encouraging someone else to try something different.
“I love creating pastry dishes that are playful, exciting and beautiful, to keep surprising guests”
Becky Marshman
From Cornwall to Corporate
James Brown, Head of Culinary for UK and NI at Unilever Food Solutions, reveals his unusual journey... from harbour kitchens and the beach, to working for a brand
How did you start working in food?
It wasn’t very romantic at the start; I mainly needed the money! I worked in kitchens in the school holidays. I enjoyed the environment, especially in Cornwall where we lived, with all the fresh produce. One of my earliest memories was being sent down to the harbour to get lobsters. Of course, I got the wrong ones, got shouted at, and had to go back! I later went to catering college, then worked at Le Petit Blanc in its early days – Sat Bains was there on pastry. After that I went to London, working at the Bluebird, among others. After a while, I realised I didn’t have the right temperament, and didn’t perform well in high intensity restaurants. But I recognised that in multi-site, large-volume restaurants, there was a way to make a good living and still produce quality food. So, I had stints looking after the Polpo restaurants and The Breakfast Club. Along the way I’ve also run my own sustainable restaurant and a food delivery service. It’s been varied!
What does your job as Head of Culinary entail? What is a typical day?
There isn’t really a typical day, it’s rare for two days to be the same! One day I’ll be doing culinary inductions with our own people, another I could be judging a competition such as NACC Care Chef of the Year. A big part of my job is running workshops with customers. For example, if someone is doing a big push on ramen, we’ll do a deep dive with them – make ramen from scratch and then show them how to hack that process with our products.
What are the perks of working as a development chef?
One big one is that I work standard office hours now, Monday to Friday. My wife and I recently had a baby so we wanted to get a better work-life balance. I get to travel; in the past nine months I’ve been to New York, the Netherlands, Germany and Ireland. It’s exciting, but it does mean you’re not
running a busy restaurant service. You’re taking a different route, but you still cook, you’re still a chef, passionate about food and knowledgeable about the industry – you’re just inputting in a different way.
How much hands-on recipe development do you do now?
When I started, I worried I’d become a pen-pusher, and there is a lot of admin and meetings. But I’ve made it my business to ensure we remain a food business. We’ve increased the number of culinary inductions with new joiners and clients, and we tailor them to what people need. We cook a working lunch, do relevant recipe ideation, and cook with or without our products, showing how exhaustive traditional methods are, then switch to our products.
around the world. It highlights the best and most sustainable ingredients, flavours and techniques right now globally. The evolution of street food is also one to watch. I’m seeing more vendors selling regional dishes, which is fantastic.
Can you share any new Unilever products coming out this year?
Yes, I’m really excited about our new Intense Flavours lines. They’re thick liquid seasonings. One is Smoke, one Umami, one Citrus and you can use them as cures, marinades or for adding last-minute flavour. We’ve done chocolate mousse with Smoke, made frostings with the Citrus – they’re really versatile. For pubs, the care sector and education, we’re looking at revamping our Knorr soups – different formulations, flavours, and consistencies. People once wanted a thicker soup but now a thinner one is popular that they can make derivatives from. My 3 faves
What are you excited about in 2025?
Our Future Menus 2025-26 report, which I worked on with 30 colleagues from
Intense Flavours Smoke
The smoky flavour is so on-trend. Make a simple smoked mayonnaise or brush on steak or burgers – fantastic.
Colman’s English Mustard
It’s the only mustard that hits you the way it does, making your nose run! So versatile – great with honey or mixed into mayo.
Marmite
I can’t abide it on toast but as an ingredient, I love it. If you’re a lover, look for exciting new products with M&S this year!
How to increase customer spend
Want to pump up your profits? It’s easier than you think with these five simple tricks up your sleeve
1
Pre-order perks
Make occasions more special with pre-bookable extras. Offer celebration cakes, Champagne packages or flowers and table decorations. These small upsells can significantly increase spend while giving customers a memorable experience. Promote options on your website and send booking confirmations that inspire guests with what’s on offer.
2 4 Sales with a smile Spotlight the specials
Great service can boost sales without feeling pushy. Train staff to spot opportunities like suggesting a premium gin or a side dish while phrasing it naturally: “Would you like to try our signature fries?” Role-play scenarios, teach produce knowledge and remind staff that a warm, friendly approach is key.
3 Winning
A specials board isn’t just decoration – it’s a sales tool. Use it to promote high-profit dishes or drinks featuring seasonal ingredients. Make it irresistible with vibrant descriptions. Staff should highlight the specials when seating guests and give advice on their favourite dishes.
wine flights 5Add-ons that add up
A well-curated wine flight is a simple way to upsell in style. Offer a trio of wines that complement your menu –perhaps whites with seafood or reds with a meaty dish. Highlight them on your food menu and make sure your employees have the knowledge to confidently explain the flavours and pairings.
Small upgrades can pack a big punch for your bottom line. Think adding meat or cheese to salads and pasta, swapping chips for sweet-potato fries or doubling up on burgers. Pop these add-ons in bold underneath each dish and encourage your team to suggest them.
WIN A£50GIFTCARD Plusachancetopromoteyourbusiness
Competition
#feedyoureyes
Most chefs love to share their culinary triumphs, so why not get your venue known by thousands of Bar & Kitchen readers by letting us know your best starter, main or dessert. The best win a £50 Amazon gift card… and a big shout out in the next issue
Winner Starter Winner Main Winner Dessert
Torched Mackerel, Bitter Aubergine, Black Garlic, XO
“This looks simple yet it’s quite complex with the balance of bold Asian flavours and the strong mackerel. Customers were intrigued to try tastes they’d never even heard of”
Jack Herbert @chefjackherbs_ Head Chef, The Angel Inn, Wangford
Sponsored by:
How to enter
Pan-Seared Goose Breast, Dauphinoise, Anise Carrot Purée, Kale and Deglazed Pan Jus
“We got a fantastic deal on some geese from a local estate, so we put this on specials. The subtle sweetness of the carrot complements the richness of the goose. It sold out very quickly”
James McMahon @jimmer_mcmahon Head Chef, Platform 1864, Tain
Sponsored by:
To be in with a chance of winning, post a photo of your best dish on X or Instagram, and tag #FeedYourEyes and @barkitchenmag
‘Golden Sphere’ – Dark Chocolate Shell filled with Banana, Honey & Rum Mousse, Shortbread and Chantilly
“When we served it, we poured a warm salted caramel sauce over the sphere so it melted and the centre was slowly revealed. Customers loved the theatre of the presentation!”
Bjørn Moen @bjornmoenchefproject Private Chef, Bude
